Method

Pre-heat oven to 375°F. Combine all ingredients in a large bowl and mix well. Pour mixture into desired pie crust (recipes follow).

Bake 20-25 minutes until filling is set. Remove from oven and cool before serving.

Gluten-Free Pie Crust

Free of: All top allergens

Ingredients

2 cups (475 mL) brown rice flour

3⁄4 cup (180 mL) tapioca flour

2 tbsp brown sugar

1 cup (250 mL) vegetable shortening, diced

2 tbsp egg replacer or 1 egg

1 tsp rice wine vinegar

1⁄2 cup (125 mL) water

Pinch of salt

Method

Combine all dry ingredients in a large bowl. Add remaining ingredients and mix together with fingers until dough forms.

Place dough between two rice-floured sheets of wax paper. Roll pastry out to the size of your pie shell. Remove top layer of paper and turn pastry into pie shell. Press into shell firmly and trim or crimp edges.